Kadyos Langka Stew

45 Minutes


This dish is originally known as KBL – Kadyos, Baboy, Langka and is a Negrense staple. My yaya who has been with the family since the day I was born, used to make this for the staff meal. I would always ask for some to eat myself. This was easy to turn vegan, and is every bit as flavorful. You can use a sinigang mix of your choice, as batwan powder or fruit is harder to find in Manila.
Thank you, Yaya Ellen for taking such good care of us.



Adjust Servings
2cups water
1 onion, chopped
2cloves garlic, chopped
1balot kadyos
1/4young langka
1pack sinigang mix( organic if you can find. You can also substitute with 4 pc of tamarind


* Soak the kadyos ahead of time, anywhere from 2 hours to 24 hours as this helps to make the bean easier on digestion.
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Soak the sliced langka in a bowl of water with1 tablespoon of baking soda. This removes the sap taste.
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Boil the langka in a pot of water for an hour.
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Drain the langka.
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In another pot, boil water and add the kadyos.
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Add the pre boiled langka, tomato and onion.
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Add the tamarind or sinigang mix. Boil until kadyos is tender- around 45 minutes,
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Serve over white rice. Its truly delicious over white, but if you are looking out for sugar, red will do just fine.
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